Reviewed: Jan. 10, 2009

I made this with leftover ground beef and tortillas from tacos, so I did not use the taco seasoning the recipe called for. I also cut back on the cheese and the salsa (just trying to use the ingredients I had on-hand without having to purchase more ingredients) and set it on low for a little longer than the recipe called for and it turned out great.

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Justamy

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 30, 2008

Wonderful recipe. Easy to make and a huge hit. I would make 1.5 lbs of taco meat instead of one because you seem to run out before you are out of tortillas. Can be used as a dip--put nachos under it!

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TTAMKASSERMAN

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Reviewed: Dec. 29, 2008

My boyfriend loved this recipe. It was very easy and quick. I did add a can of pinto beans and left out the cream of mushroom soup and it still tasted great.

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Danielle GA

Home Town: Woodstock, Georgia, USA

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Reviewed: Dec. 26, 2008

what i like best about this recipe is that most slow cooker recipes require all day cooking, but this is done within an hour and a half. however, my husband and i didnt care much for it. we didn't like the corn tortillas. i think this would make an awesome chip dip if you omit the corn tortillas.

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sarah

Cooking Level: Beginning

Home Town: Ankeny, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 25, 2008

I thought this was fairly awesome. I was a little worried because I was making it for the first time for a work function, and I do prefer to test out recipes before testing them on other humans. These went over well anyway. I did double the recipe and it was almost gone before I even got a chance to try it. I used cream of chicken and cream of celery as one of the girls in the office is allergic to mushrooms(and i don't particularly like CoM soup.) I used one jar of the Desert Pepper black bean and corn salsa (medium) and one can of mild enchilada sauce (store didn't have any medium that wasn't CRAZY salty.) i also used the mexican cheese. I added a can of black beans and I doubled up the tortillas as others mentioned previously. They weren't super spicy but weren't at all bland either. It is unusual for me to not add spices to something and just trust it won't taste like air... I went for it this time and am very happy I did. I will definitely make this again for myself. Oh and I don't eat beef so I did make this with ground turkey. Nobody knew. ;-)

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BRENDAJOS

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Reviewed: Dec. 25, 2008

Great recipe to serve with tortilla chips. I will make this again.

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DianeKay

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Reviewed: Dec. 22, 2008

I made this for a faculty feed at my school. I modified the original recipe by using burrito spice instead of taco and enchilada sauce instead of salsa. I added olives to the mix. I also followed the advice of others and added no water and layered the corn tortillas about 3 layers at a time. This recipe was absolutely not mushy and tasted very good. The word quickly spread at work to get to the teachers lounge before it was gone. I had no leftovers at all. Several people suggested that I could make this any time to bring to school and not wait for special occasions. I will make it again!

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dehall

Cooking Level: Expert

Living In: Merriam, Kansas, USA

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Reviewed: Dec. 17, 2008

The salt content and overall unhealthy qualities of the canned soup makes this recipe absolutely an embarrassment to serve guests. It had such a high "canned soup" taste and was not at all flavorful as much as it was salty. I liked the idea, but unfortunately would not ever make this again using the soup.

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REBE424

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Reviewed: Dec. 16, 2008

I followed the recipe to the letter. Bland flavor, mushy texture. I won't make this again.

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Jennifer

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Reviewed: Dec. 9, 2008

This was yummy!! We added the black olives on top. My Husband says he wants it every week :)

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vwgrl

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Reviewed: Nov. 26, 2008

I made this for the first time for a work potluck and it was GREAT! Everyone raved about it! I changed a few things based upon other people's comments. I doubled the tortillas, used 1 can cheddar cheese soup & 1 can of cream of mushroom, and 1 pint of sour cream. They turned out great, and I will make this again for sure!

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Vicky

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Reviewed: Nov. 24, 2008

Not impressed. I think there was too much cheese, and just didn't like the combination of the soups with the meat and tortillas.

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stacey

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Reviewed: Nov. 13, 2008

So sorry, but this was a big pot of "mush". I didn't follow the recipe exactly, as I had to cook it on slow for a longer time (instead of 45 mins on high). The taste was ok, but no one ate it.

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highlandsranchcolorado

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Reviewed: Nov. 11, 2008

This was fantastic as a vegetarian conversion! I substituted nacho cheese Campbell's soup in place of the cream of chicken soup. I also used Morningstar Farms brand veggie beef crumbles (with 1/2 cup water for the taco seasoning). I took other reviewers' advice and used double tortilla layers. I cut the cheese down to 2 cups, and it was plenty. It took about an hour and a half to reach 140 degrees in my crock pot on high. I have a larger, oblong Rival crock pot, which may have contributed to the longer cook time, as so much of the center is further away from the sides of the pot compared to cylindrical pots. FYI!

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Topo Gigia

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Reviewed: Nov. 10, 2008

This recipe was amazingly easy and very very tasty. I would give it 10 stars if I could. Highly recommended to try this. I am just beginning to start learning how to cook so this was a great start for my first attempt.

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Big Mike Gone Small

Cooking Level: Beginning

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Reviewed: Nov. 9, 2008

Easy and pretty good.

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Moona322

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

I adjusted by cooking with the taco seasoning as directed on pack, had 1/2 can left over cream of mushroom soup instead of the full can, used half salsa and 1/2 pico de gallo (which has jalepenos)used about 3 cups of cheese (1/2 mexican blend 1/2 Quesadilla)with this I figured the amount of beef and cheese mixture by placing the amount I would want on a nacho on each piece of tortilla. I kinda of took the spoon across to blend it together. I also cooked this in the oven on 350 for 40min. in a 13x9 casserole dish. My husband took it to work (minus my test dish)and the guys offered to pay for me to make it again:) I would say this was an awesome easy dish.

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Jen

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Yum, yum, yum! This is the first recipe I tried with my slow cooker that turned out how I wanted! I made it for my family's Halloween get together this year. This is definitely a keeper! The only change I made was instead of chunky salsa, I used a can of enchilada sauce. (Update) I made this again for a potluck last Christmas and before I knew it, it was gone! All the ladies were giving me compliments on it and a couple of them even asked for the recipe. =)

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Oct. 18, 2008

omg... this was soooo good!!! and easy too!

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Anna

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Oct. 12, 2008

This was a flavorful dish. After reading the other reviews, I doubled the layers of tortillas, and they didn't get soggy. My husband thought the flavor was like a popular Mexican restaurant's food. However, I prepped the ingredients earlier that day and refrigerated them until I was ready to put in the slow cooker - unfortunately, the ingredients didn't fully warm through even after 2 hours in the slow cooker.

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MKL92

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Slow Cooker Enchiladas

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